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Brinning My Butter Ball Breast

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GumbyQ
GumbyQ Posts: 8
edited November -1 in EggHead Forum
Am smooking my first turkey breast this weekend. I am hearing talk of brinning. Is this something I should do, or is it not needed for just a breast? I am using my new BGE. Planned on 25 minutes per pound at 250* dome temp. 6 and 1/2 lb. breast. Can some one please tell me how is brinning done? Thanks To All
GumbyQ
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  • Elder Ward
    Elder Ward Posts: 330
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    GumbyQ,
    You might want to try your first one without. I have heard that if it is a butterball they are injected with butter or some such under the skin and therefore do not need the extra moisture. Not sure but it would give you a better base to judge future cooks with a brine. Start simple and develope your technique because unless you are lucky you will make mistakes no matter how much you read or have cooked on other units before Mr. Egg. :)[p]Elder Ward
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  • JSlot
    JSlot Posts: 1,218
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    I agree with Elder, Gumby. Go with your normal seasonings for your first turkey on the Egg. Then you will have something to build on. I do breasts indirect at 350°.[p]Jim
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  • Puj
    Puj Posts: 615
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    GumbyQ,[p]I second JSlot's recommendation of 350°F indirect. Roasting time should between 13 and 15 per pound. Checking the internal temp is a better method for doneness. The target is 160°F to 165°F.[p]Puj
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  • Unknown
    Unknown
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    GumbyQ,
    I love to cook turkey breasts on the egg. When I have time I brine them. It will make the bird a bit moister and add a little salt and flavor to the meat. However, I usually don't brine them - they are still wonderful. I generally cook them between 300 and 325 for about two hours. I use a probe style thermometer and take them out when it hits 159, don't pull the probe out while you let the bird rest on the counter for about 10 minutes. Also, I have mentioned this in another post, but I like to add fresh green apply wood to my fire (I cut a branch about 3 feet long as big around as your pinky at it's widest diameter into pieces about two inches long. I add about half - a handful just before I put on the bird/s then the other half after the first hour.) This adds a very nice light smoky flavor, most any fruitwood will do fine.
    Sorry for the long post...
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    GumbyQ,[p]When I cook a turkey breast, I always do 2 since it takes no more time and you have the fire and the space to do it. You might like to brine one and not the other and do a direct comparison. I always have trouble remembering what last week's cook was like compared to this week's. Since the breast can be dry, brining a breast makes the most sense. I think it also helps if you are cooking a breast and then putting it away in the fridge for a day or two later.[p]TNW

    The Naked Whiz
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  • Bordello
    Bordello Posts: 5,926
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    GumbyQ,
    ButterBall "frozen" bone in turkey and turkey breast are flavor enhanced, the "fresh" are not. If you want an all natural breast get one that is fresh.
    New Bob
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  • GumbyQ
    GumbyQ Posts: 8
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    Elder Ward,
    Thank you all for the info. I'm going to do this one with just a rub and oil with the Polder. I'm still confused on the brinning though. How would you brine a 20lb bird or a piece of salmon for that matter? I am planning a whole bird for the New Year. In advance, Thank Y'all
    GumbyQ

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  • Elder Ward
    Elder Ward Posts: 330
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    GumbyQ,
    I have not developed my own brining recipe yet as the variables are hugh. I get a lot of ideas from the cooking channel but do not copy them exactly just use the technic. here is a brine recipe I find extremly good. Ther are others on our forum that have great ones also. Salmon I prefer a rub and there are some great ones here also. Tuna is another story for that is out of this world bined.[p]Thanks and hope your first turns out great
    Elder Wardd
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  • Elder Ward
    Elder Ward Posts: 330
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    0,6255,14417,00.html
    <p />GumbyQ,
    I have not developed my own brining recipe yet as the variables are hugh. I get a lot of ideas from the cooking channel but do not copy them exactly just use the technic. here is a brine recipe I find extremly good. Ther are others on our forum that have great ones also. Salmon I prefer a rub and there are some great ones here also. Tuna is another story for that is out of this world bined.[p]Thanks and hope your first turns out great
    Elder Wardd
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  • Elder Ward
    Elder Ward Posts: 330
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    GumbyQ
    http://foodtv.com/foodtv/recipe/0,6255,14417,00.html
    Here is the address I can't seem to figure ut how to pste it a hyper link this mouring sorry.
    Elder Ward
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  • Unknown
    Unknown
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    Hi GunbyQ,
    Here's a link on brining put together by SmokinOkie that covers turkey.
    http://cookshack.com/barbeque_guide/101/Brining101.htm[p]Here's a link with recipes for brining fish.
    http://www.starfishcons.com/pages/smkfbrne.htm
    rj
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  • Unknown
    Unknown
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    GumbyQ,
    Here's how I brine turkey and salmon.[p]For a whole turkey I use a small cooler. I have one that a will hold the turkey and it take 2 gallons of brine to cover it. I put zip lock bags of ice into the cooler to keep the temp below 40 degrees. I find 12 hours is enough for my taste but some people brine longer. Make sure your brine is below 40 deg before you put in the turkey.

    For salmon I always use filets and put them, along with the brine, into one gallon zip lock bags. I try to brine them about 6 hrs. [p]rj
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  • GumbyQ
    GumbyQ Posts: 8
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    To All,
    Thanks so much, I think I have got a handle on this stuff. Great web sites. I found one myself with some good advice also. This forum is great, Thanks again.
    GumbyQ

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  • fiver29
    fiver29 Posts: 628
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    GumbyQ,[p]Below is a link for a short 3 page article on brining that should answer most of your questions. I wouldn't brine a butterball because its already in a mixture. Thats why the meat has a 'butter' flavor. You don't want to brine something thats already in a brine. I suggest finding a free range or amish bird to brine. That way its all natural and has no chemicals added. [p]I would also be careful of over-brining. It makes meat mushy. The article below suggests 2 hours per pound when brining poultry. I prefer 1 hour per pound based on my own experiences. There is a learning curve involved as with any type of cooking.[p]Most of all, have fun![p]John
    [ul][li]http://bbq.about.com/library/weekly/aa112000a.htm[/ul]
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